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Hey bow hunter, Yes, I did have the vent open on the backside of the smoker. But, I did flatten out and completely close the vents on the chip pan. Lock others, the flyings would come up through the chip pie and vent and catch the chips on fire. Of course this may not happen if you don't have a...

Yes I did hang them. I bought some S hooks and used the top rack to hang from. Just be careful on chub length and temp. My long chubs were fairly close to the heat and with the combined delta of the door gauge, I had some overheated sausages on the bottom. Also, I flattened out the ribs in chip...

Disco, flattery will get you everywhere! :) But, all joking aside I could not have done any of this without all the great posts that I reviewed here first. What a wealth of information on this board. I can't wait for our endeavor, a Boston Butt. I'll be sure to post back here then :) Thanks...

CB, That thermometer is awesome. Combined with the needle valve assembly, I was able to tinker in the basement and not run back and forth all day while cooking my first set of ribs. They were awesome too. Now the wife is getting into it as well. She's already planning on a Boston butt...

Well, it looks like I did over cook the chubs on my first time around. I'm smoking some ribs now and using my new dual probe thermostat. Wow, my door probe is 21-25 F under on the reading. So, when I was shooting for 175F I was smoking at 196-200F. I can't wait till the next sausage run. I bet...

Nice write up and mods done there! I too may have to try out the "better insulation" of my smoker. But, I must first cook up one of those tasty looking Boston Butts!!! Man is it lunch time yet? :)

Tjmitche, I was able to finally get my needle valve assembled this afternoon. Overall, I'm really pleased with it. It can cut the flame in half from the standard knob on the lowest setting. But, it still has the full power flow if needed. I ended up spending more than I thought I would on the...

I bought this one from Amazon. I think it's one that others have recommended here. Sent from my iPhone using Tapatalk

Thanks for both replies! CB, I'll try your listed instructions on my next batch. I've already ordered a needle valve and another temp probe for more accurate temp control of the chamber. CM, I did rehang them for blooming after the ice water bath. But, they didn't swell back any :( Oh well...

Hey CrankyBuzzard, Yep, they're done! Turned out pretty well for my first try. I made a few rookie mistakes. The chubs were a little long and the bottoms shriveled some after the ice water soak. So, I'll do these shorter next time. Also, I have to get another digital thermometer for better...

Thanks T. Yep, I'm really happy with the results. Taste is great, appearance....well, it lacks a little to be desired :) I'm already making plans for my new year's batch. I will most definitely do the chubs in 8" lengths. I too believe mine was hanging too low as well. BTW, tonight is Beer...

Thanks CrazyMoon. Overall, I'm very happy with it. And, the taste is great. Next time I'll be more prepared with better internal chamber temp controls. Slow and steady will be the goal :) Just one question though. The sausages didn't shrivel up until I dunked them in the ice water. They were...

So, I lost my "virginity" today as a smoker. Two weeks ago I bought a MB propane XL unit on sale at Gander Mountain. Seasoned it twice, and finally got around to stuffing 18 lbs of venison summer sausage last night. One batch of regular summer sausage and one batch of jalpeno. Thanks to several...

Thanks Kegtoe. I need to look into the nomex myself. I also verified the door thermometer prior to use. Mine is fairly close at low temps. Not sure for higher temps though. I do plan on getting another digital one and modifying it for permanent use for chamber temp. Merry Christmas! Craig

Kegtoe, Can you elaborate on the two items? 1) what did you use and where did you get the door seals? 2) is the needle valve system simply to help regulate the gas to a more precise and lower level in order to achieve lower temps?  Today is my first smoke session. So, I'm about as new as a...

CrankyBuzzard, yes, the meat mixture was very "tacky" after the mixing and during the stuffing process. Thanks again!

Thanks to everyone for their input!! It puts my mind to ease allot. All 8 sausages are now in the smoker. I'm keeping my fingers crossed on my first smoke. I'll be sure to post pics and such later. Thanks again and I wish everyone a Merry Christmas. Craig

Thanks for the reply. I'm really fretting over this. I've got about 18lbs of this sausage in the fridge awaiting the smoker in the morning.  I do think I mixed it pretty good. I just wasn't sure if it had to be dissolved in order to be more dispersed throughout the meat. Craig

Hello, I'm new to smoking meats and just today mixed up my first batch of venison summer sausage. My question is, I bout the LEM mix but I failed to recognize that it stated to dissolve both cure and mix. Instead, I evenly spread both over the meat and then added the water and mixed away. I do...